BBQ Mop/Dippin' Sauce for Pulled Pork & Pork Ribs

bayoutider · February 1st, 2009, 11:07 AM

That is a very good sauce Buzzard. I make a variation of that occasionally (I'm really a bottle sauce guy) substitute the water with 1/2 cup cola or Dr. Pepper. It adds a little more sweetness but if that's a problem cut back on the sugar. I also add a tsp of crushed red pepper flakes since I like spicy sauce.

I do season my ribs the night before with a dry rub and wrap them in foil to go in the fridge. I feel that preseason penetrates into the meat for better flavor. I use commercial rub or just throw something together. All rubs seem to be sugar (brown or white) paprika, garlic or onion salt, a little cayenne, maybe some chili powder, oregano, thyme or basil. Texans like to throw in a bit of cinnamon in their beef rib rubs.

Bamabuzzard · February 1st, 2009, 02:15 PM

	Quote:	bayoutider
	That is a very good sauce Buzzard. I make a variation of that occasionally (I'm really a bottle sauce guy) substitute the water with 1/2 cup cola or Dr. Pepper. It adds a little more sweetness but if that's a problem cut back on the sugar. I also add a tsp of crushed red pepper flakes since I like spicy sauce. I do season my ribs the night before with a dry rub and wrap them in foil to go in the fridge. I feel that preseason penetrates into the meat for better flavor. I use commercial rub or just throw something together. All rubs seem to be sugar (brown or white) paprika, garlic or onion salt, a little cayenne, maybe some chili powder, oregano, thyme or basil. Texans like to throw in a bit of cinnamon in their beef rib rubs.

Never thought about the cola instead of water. I'll try that next time. I've actually played with this sauce a lot over the years changing components of it to try to create a "better version". The one I posted is just one of the variations.

I'm about to try something on my next smoke that I stumbled onto by mistake. While I was making this sauce yesterday I accidentally spilled my teaspoon of black pepper into the cup of mustard. Since it was all going into the same sauce pan anyway I went ahead and stirred it together with just the mustard and the black pepper. I dipped my finger in it and OH MY LAWD!!! It was very very good. So on my next smoke I'm going to rub down my ribs with a mix of yellow mustard and black pepper and see how it turns out. I'll let you know how it goes.

bayoutider · February 1st, 2009, 05:14 PM

Go ahead and add a little salt too. I have used wet mustard rubs on mostly pork quite a few times. The mustard adds flavor but the mustard flavor isn't overwhelming and it makes a good platform to hold other spices in place. Works good on whole fish too.

nasatidefan · February 14th, 2009, 10:50 PM

I don't mean to jump in on yall's thread but I just wanted to give 2 thumbs up on the Mustard/Salt/Pepper combo on pork, ribs in particular. I like my ribs dry and I've been rubbing mustard on my ribs and grinding salt and pepper on them for about 4 years, pretty heavy on the pepper. I let them sit overnight. After trying a million and one things this simple recipe is by far my favorite. It's a hit too with all the moochers in the neighborhood. The sauce sounds good Buzzard, I'm gonna give it a try.

Bamabuzzard · February 15th, 2009, 09:24 AM

	Quote:	nasatidefan
	I don't mean to jump in on yall's thread but I just wanted to give 2 thumbs up on the Mustard/Salt/Pepper combo on pork, ribs in particular. I like my ribs dry and I've been rubbing mustard on my ribs and grinding salt and pepper on them for about 4 years, pretty heavy on the pepper. I let them sit overnight. After trying a million and one things this simple recipe is by far my favorite. It's a hit too with all the moochers in the neighborhood. The sauce sounds good Buzzard, I'm gonna give it a try.

How much pepper do you use in yours? That way I'll have a point of reference to go from. With regards to the mop sauce recipe.

If you want to calm the vinegar down just add more water to it.

bayoutider · February 15th, 2009, 10:29 AM

Guys I ran across this spice last year and have been using it in my cooking ever since. I use it just like I would use black pepper. Its a mix of black pepper and cayenne pepper. It doesn't raise the heat level too much but it does add some extra kick. It's really good in rubs, on eggs, in sauces and gravies.

Mash here to order

Buy a shaker jar and one refill. The refill will fill the shaker almost two times.

Bamabuzzard · February 15th, 2009, 12:48 PM

Looks like some good stuff Bayou. I still haven't tried the mustard and black pepper trick. Hopefully I'll get another cook in in the next few weeks.

bayoutider · February 15th, 2009, 02:08 PM

	Quote:	Bamabuzzard
	Looks like some good stuff Bayou. I still haven't tried the mustard and black pepper trick. Hopefully I'll get another cook in in the next few weeks.

Add some salt.

jthomas666 · April 10th, 2009, 01:05 PM

	Quote:	bayoutider
	Guys I ran across this spice last year and have been using it in my cooking ever since. I use it just like I would use black pepper. Its a mix of black pepper and cayenne pepper. It doesn't raise the heat level too much but it does add some extra kick. It's really good in rubs, on eggs, in sauces and gravies. Mash here to order Buy a shaker jar and one refill. The refill will fill the shaker almost two times.

I've gotten several blends from them--really good stuff.

ROLLTRIBE · April 12th, 2009, 08:51 PM

Thanks Buzzard. I made that mop today and it was good!. I always rub the ribs the night before and stick em in the fridge. I cooked two slabs of St. Louis ribs and cut the recipe in half.....it turned out perfect! The only thing I did different was add a shot of bourbon. Good stuff, good recipe! THANKS!!

Bamabuzzard · April 20th, 2009, 03:08 PM

	Quote:	ROLLTRIBE
	Thanks Buzzard. I made that mop today and it was good!. I always rub the ribs the night before and stick em in the fridge. I cooked two slabs of St. Louis ribs and cut the recipe in half.....it turned out perfect! The only thing I did different was add a shot of bourbon. Good stuff, good recipe! THANKS!!

Great. I'm glad you enjoyed it. I'll have to try the bourbon. That does sound good.

Bamabuzzard · April 20th, 2009, 05:00 PM

	Quote:	nasatidefan
	I don't mean to jump in on yall's thread but I just wanted to give 2 thumbs up on the Mustard/Salt/Pepper combo on pork, ribs in particular. I like my ribs dry and I've been rubbing mustard on my ribs and grinding salt and pepper on them for about 4 years, pretty heavy on the pepper. I let them sit overnight. *After trying a million and one things this simple recipe is by far my favorite.* It's a hit too with all the moochers in the neighborhood. The sauce sounds good Buzzard, I'm gonna give it a try.

I've found with bbq many times "simpler" is MUCH MUCH better. When I first starting bbq'n I got all into rubs and thought that was the key to good Q. But I was dead wrong. I cut way back on the rub fascination and simply started focusing on the meat. I now do not do ANYTHING to my ribs before I put them on the smoker. I smoke them "naked" for the first four to four and a half hours then the last half hour to an hour I put this mop sauce on them and let the heat caramelize it to the ribs. I do the same with pork butts.

I've now got people ASKING me to smoke meat for them. I just did pork butts and ribs for a party of 50 two weekends ago. Two days after I had a guy from the party ask me would I smoke several slabs for him for his personal consumption. It's not that I'm a great bbq'er I just figured out that the meat, smoke and heat does a great job by itself. It doesn't need me screwing it up.